Authentic Handvo Recipe- Gujarati Semolina & Veggie Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Handvo Recipe – Gujarati Semolina & Veggie Pancake

Introduction

Oh, Handvo! This savory Gujarati pancake is a total comfort food for me. I remember my nani (grandmother) making a huge batch of this during Uttarayan, and the whole house would smell incredible. It’s a bit different from your typical pancake – it’s got a lovely, slightly tangy flavor, packed with veggies, and a wonderfully crispy texture. It’s honestly one of those dishes that just feels like home. And the best part? It’s surprisingly easy to make! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Handvo recipe is a winner for so many reasons. It’s a fantastic way to sneak in a bunch of veggies, it’s naturally vegetarian, and it’s incredibly satisfying. Plus, it’s a great make-ahead option – perfect for busy weeknights or festive gatherings. It’s a little different, a little special, and guaranteed to impress!

Ingredients

Here’s what you’ll need to create this delicious Handvo:

• 1 cup Sooji/Semolina flour (approx. 150g)
• ?? cup Besan (chickpea flour) (approx. 75g – 100g)
• 2-3 Green Chilies, finely chopped
• 1″ Ginger piece, finely grated
• 1 cup Veggies of choice (shredded cabbage and carrot) (approx. 100g)
• ?? teaspoon Ground Cumin (approx. 1 tsp)
• ?? teaspoon Ground Coriander (approx. 1 tsp)
• ?? teaspoon Turmeric (approx. ½ tsp)
• to taste Salt
• 2 tablespoons Oil
• 1 cup Yogurt (approx. 240ml)
• as needed Water
• ?? teaspoon Baking Soda (approx. ½ tsp)
• 1 tablespoon Oil (for tempering)
• 1 teaspoon Mustard Seeds
• 1 tablespoon Sesame Seeds

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sooji/Semolina Flour: Types & Uses

We’re using Sooji, also known as semolina flour, as the base. You can use fine or coarse sooji – I prefer fine for a slightly softer Handvo, but coarse gives a nice texture too. (1 cup Sooji = approx. 150g)

Besan (Chickpea Flour): Regional Variations & Benefits

Besan adds a lovely nutty flavor and helps bind everything together. The amount can vary slightly depending on the quality of your besan. Some besan can be more absorbent than others. (1 cup Besan = approx. 100g)

Unique Spice Blend: Cumin, Coriander & Turmeric

This spice blend is classic Gujarati! Cumin and coriander add warmth and earthiness, while turmeric gives it that beautiful golden color and a subtle, earthy flavor. Feel free to adjust to your taste.

Vegetable Choices: Traditional & Modern Options

Traditionally, Handvo includes shredded cabbage, carrots, and sometimes bottle gourd (lauki). But honestly, you can get creative! I’ve added peas, beans, and even spinach in the past. Just make sure they’re finely shredded.

Oil & Yogurt: Impact on Texture & Flavor

The oil and yogurt are key for a soft and slightly tangy Handvo. Don’t skip the yogurt! It adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a mixing bowl, combine the semolina, chickpea flour, ground cumin, coriander, turmeric, salt, green chilies, and grated ginger. Mix everything well.
2. Add the shredded vegetables, oil, and yogurt. Mix until combined. If the mixture seems too thick, gradually add water – a tablespoon at a time – to achieve a thick, pourable consistency. It should be like a thick pancake batter.
3. Cover the bowl and let the batter rest for at least 30 minutes. This allows the semolina to absorb the moisture and develop flavor.
4. After resting, stir in the baking soda until it’s fully incorporated into the batter. You’ll notice it gets a little bubbly – that’s good!
5. Heat oil in a 9-10 inch cast iron or non-stick skillet over medium heat. Once hot, add the mustard seeds and sesame seeds. When the mustard seeds start to splutter, add the curry leaves (if using) and immediately pour the batter into the pan.
6. Cover the skillet and cook on low heat for 10-12 minutes, or until the bottom is golden and crispy. The top should be slightly firm to the touch.
7. Carefully flip the Handvo and cook the other side for 3-5 minutes, until crispy.
8. Serve hot with your favorite green chutney!

Expert Tips

• Low and Slow: Cooking on low heat is crucial for a perfectly cooked Handvo. It ensures the inside cooks through without burning the outside.
• Don’t Overmix: Once you add the baking soda, don’t overmix the batter. You want to keep those bubbles!
• Skillet Matters: A well-seasoned cast iron skillet is ideal, but a good non-stick pan works too.

Variations

• Vegan Handvo: Swap the yogurt for plant-based yogurt (like cashew or soy yogurt).
• Gluten-Free Handvo: Double-check your baking soda is gluten-free. Semolina and chickpea flour are naturally gluten-free, but sometimes baking soda can contain traces.
• Spice Level Adjustments: My family loves a good kick, so I usually add 3-4 green chilies. Feel free to adjust the amount to your preference.
• Festival Adaptations (Uttarayan/Makar Sankranti): During Uttarayan, we often add a pinch of asafoetida (hing) to the batter for extra flavor.

Serving Suggestions

Handvo is delicious on its own, but it’s even better with a side of:

• Green Chutney (a must!)
• Sweet Yogurt (for a sweet and savory contrast)
• A sprinkle of grated coconut

Storage Instructions

Leftover Handvo can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving. It won’t be quite as crispy, but still delicious!

FAQs

What is Handvo and where does it originate from?

Handvo is a savory cake originating from the state of Gujarat in India. It’s traditionally made with semolina, chickpea flour, and a variety of vegetables, and is known for its slightly tangy flavor and crispy texture.

Can I make Handvo ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just add the baking soda right before cooking.

What vegetables work best in Handvo?

Cabbage, carrots, and bottle gourd are traditional choices, but feel free to experiment with peas, beans, spinach, or any other finely shredded vegetables you like.

Can I use a different type of flour besides semolina?

While semolina is traditional, you can try using other flours like millet flour (bajra) or sorghum flour (jowar) for a different flavor and texture.

How do I achieve a perfectly crispy Handvo?

Cooking on low heat for a longer time is key. Make sure the skillet is well-heated before pouring in the batter, and don’t flip it until the bottom is golden and crispy.